Corn Soup with Cilantro & Mint

Preheat the oven to 400F. Take a small piece of foil, about 5" square and shape it into a bowl. Place the cloves of garlic (with their skins) in the foil, drizzle about 1 tsp of olive oil and pinch the sides of the foil so that the garlic is closed in. Roast it in the oven for about 20 minutes until golden and soft. Remove and let cool, then peel and roughly chop.

Heat the olive oil and saute the onions until soft. Add the minced garlic, ginger, peppers and chopped green chillies, and continue cooking until fragrant. Add the flour and stir until well combined, cooking for about 1-2 minutes. You may remove the seeds and membrane from the chillies, or leave it if you prefer yours spicy.

Now slowly add the milk in 1/4 cup increments, combining and stirring constantly with the flour mixture to avoid lumps. Make sure to combine the flour + milk completely before adding more milk. Then add the vegetable stock, stirring continuously. Once fully incorporated, let it simmer for about 15 minutes, then add the corn and cook for 5 more minutes.

Remove from heat and place 1/2 the soup mixture in a blender and pulse a few times. Do not make into a puree - you want a consistency which still has some bite to it.

Return the blended soup back to the pot and bring to a simmer. Add the mint leaves, stir, then add the cream and bring to a final boil for about 3-5 minutes.

Serve in individual bowls and garnish with the remaining chopped coriander.